- CLEAN GREEN Experts Say Switching to Safer Products Can Benefit People and the Environment. Getz, Lindsey // Today's Dietitian;Jul2011, Vol. 13 Issue 7, p16
The article focuses on various issues related to green cleaning products in the foodservice industry. It says that many conventional cleaning products have chemicals, which may pose environment and human health risks. Meanwhile, registered dietitian (RD) Stacia Clinton notes that being exposed...
- Know your health & safety obligations. Harrington, Mark // Caterer & Hotelkeeper;6/4/2010, Vol. 200 Issue 4628, p44
The article focuses on the health and safety aspects of Great Britain's hospitality industry. It stresses that health and safety issues in the country's hospitality businesses are based on the failure of hoteliers to take the proper flow of food in a substandard kitchen design and to establish...
- Sanitation Standards Savvy. Hernandez, Jorge // Restaurant Hospitality;Oct2001, Vol. 85 Issue 10, p68
Focuses on the importance of cleaning and sanitation in restaurant and food service operations. Difference between cleaning and sanitation; Suggestions for cleaning and sanitation; Need for sanitation standards. INSET: CLEANING AND SANITIZING GUIDELINES.
- Dishing It Up. Bendall, Dan // Food Management;Nov2010, Vol. 45 Issue 11, p44
The article offers information on restaurant dishwashers and how to maximize its use without sacrificing proper sanitation. It discusses the four basic types of dishwashers such as undercounter models and single rack machines, which are for low to medium washing capacities, and rack conveyors...
- Chapter 8: Compliance and Enforcement. // FDA Food Code 2005;2005, p189
The article offers information on the food code 1-102.10, enforced by regulatory authorities in the U.S. to ensure unadulterated and safe food. Topics discussed include assessment of food service equipment and sanitation facilities by authorities before enforcing the code, imposement of...
- sanitize it! Biars, Lee // Food & Drink;Spring/Summer2010, p10
The article discusses the need for foodservice operators to know the difference between cleaning and sanitizing, to ensure a safe environment. It is pointed out that cleaning means to remove anything that can be seen with the naked eye, while sanitizing means to reduce the number of...
- Fingernail in food sparks restaurant brawl in Tibet. Kapner, Suzanne; Ruggless, Ron // Nation's Restaurant News;3/13/95, Vol. 29 Issue 11, p48
Reports on a riot which resulted from the discovery of a fingernail in a dish bought inside a restaurant in Lhasa, Tibet. Damage to several restaurants; Injuries to police officers.
- Industry, Clinton administration agree on $43M food-safety policy. Allen, Robin Lee // Nation's Restaurant News;05/26/97, Vol. 31 Issue 21, p3
Focuses on the alliance of the President Bill Clinton Administration and the foodservice industry to improve safety of the nation's food supply. Release of funding for food-safety plan; Establishment of additional officers charged with identifying and communicating food hazards; Improvement of...
- What you should know about them: Protective gloves. Riell, Howard // FoodService Director;3/15/97, Vol. 10 Issue 3, p210
Stresses the importance of the wearing of protective gloves among food service workers. Sanitation issues with regard to gloves; Misuse of gloves; Types of gloves; Do's and dont's on wearing gloves. INSET: Know your gloves: Different styles for different jobs..